Recipe - Ham Egg Foo Yung

One half cup Bamboo shoots
One half cup Celery
One half cup Water chestnuts
One half cup Onion
2 (up to)
3 tablespoon Oil
One half teaspoon Sugar
One half teaspoon Salt
2 teaspoon Soy sauce
1 ds Pepper
1 tablespoon Flour
One half pound Ham
6 Eggs
1 (up to)
2 tablespoon Oil

1. Dice bamboo shoots, celery and water chestnuts. Mince onion.

2. Heat oil. Add vegetables and stirfry 1 minute. Sprinkle with sugar,
salt, soy sauce and pepper; stirfry 1 minute more.

3. Remove vegetables from pan; drain, and let cool. Then sprinkle with
flour.

4. Mince or shred ham. Beat eggs. First fold stirfried vegetables, then
ham, into eggs.

5. Reheat remaining oil. Spoon egg mixture into pan, 2 tablespoons at a
time, and cook as in "Basic Pan Fried Egg Foo Yung".

6. Repeat process until egg mixture is used up, adding more oil as needed.

NOTE: This is sometimes called Mandarinstyle Ham and Eggs.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.